Roasted Hubbard Squash Soup with Hazelnuts & Chives

Makes 10 cups; serves 8-10

Christin Davis

ingredients

3 Tbs. extra virgin olive oil
3 large cloves garlic, peeled
1 1/2 tsp. fennel seeds
1 1/2 tsp. dried sage
1 small (5 1/2 to 6 lb.) Hubbard squash, halved lengthwise and seeded
2 tbs. unsalted butter
1 large leek (white and light-green parts only) halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups lower-salt chicken or vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 tbsp. thinly sliced chives
Several small pinches Espelette pepper or cayenne

1
Position a rack in the center of the oven and heat the oven to 400 F. Line a heavy-duty rimmed baking sheet with parchment.
2
In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour.
3
Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind - you’ll need about 5 cups.
4
Melt the butter in a 5 to 6 quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup’s flavor.
5
Remove the bay leaf and allow the soup to cool slightly. Puree the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espellette pepper or cayenne.